This recipe was given to us by our friend April S. Fields, author of the fabulous book 101 Low-Carb & Sugar-free Dessert Recipes. For some of April's informative low carb articles, check out the related links below.

Mix dry ingredients together in a plastic bag.

Drop damp chicken fingers into dry ingredients and toss until all are completely coated.

Coat the bottom of a heavy non-stick fry pan with olive oil. Heat until a drop of water sizzles. The oil must be very hot. Drop chicken into hot oil and fry until browned. Remove and drain on paper towels.

Serve over Romaine lettuce with your favorite dressing.

The dry mixture makes 15 servings at a total of 13 carbs -- in other words less than 1 carb per chicken finger. (There will be some of the dry mixture left over so the total carb count is not exactly accurate. It ends up being a bit less, but better to err in the favor of counting the carbs than not.)